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International Hospitality and Service Management BS

Semester Requirements

Carol B. Whitlock, Chair
(585) 475-2353, cbwism@rit.edu

http://www.rit.edu/cast/htm/undergraduate/ihsm/

Program overview

The international hospitality and service management major prepares students for a wide variety of careers in food and beverage management, hotel/resort management, travel management, food marketing and distribution, and event management.

The major offers concentrations that provide broad-based views of service management, hospitality, travel, and client care through a common core of courses. This approach promotes an understanding of the interrelationships among the food, lodging, travel, and meeting management industries based on the underlying concept of quality service management. This approach allows students to retain the flexibility to switch majors or jobs if their career goals change. These diverse and specialized fields require creative problem solving, technical knowledge, communication skills, and leadership.

RIT's program is among the nation’s leading hospitality and travel management programs, recognized by Forbes, Travel Weekly, Nation’s Restaurant News, and Corporate Travel magazines. Our alumni come from around the United States and from more than 38 countries.

Curriculum

The major is rigorous and challenging. It provides opportunities for students to develop their full potential in a managerial environment. The curriculum is integrated, encompassing a broad base of competencies defined in partnership with faculty, students, and industry. Students take courses that build a strong concept of the industry as a whole by studying hospitality, accounting, marketing, finance, economics, business management, behavioral sciences, human resource management, service management, nutrition, food preparation, food and beverage, marketing principles, hotel/resort operations and development, event and venue management, and tourism related topics. Students select one concentration to develop a specialty in a particular area of hospitality and service management.

Cooperative education

The major requires each student to combine 1,200 hours of practical cooperative education experience with classroom theory. In co-op placements, students are introduced to hands-on learning in the service industry. Co-op usually is completed in the summer following the freshman and sophomore years and during any semester in the junior and senior years, except the final semester of the senior year, when students are required to be in residence on campus. Co-op is planned, monitored, and evaluated by the student, the co-op counselor, the faculty adviser, and the employing firm.

International hospitality and service management, BS degree, typical course sequence (semesters), effective fall 2013

Course Sem. Cr. Hrs.
First Year
HSPT-181 Principles of Food Hotel and Tourism Operations 3
  Concentration Courses 6
  LAS Perspective 1, 2 6
  LAS Foundation 1: First Year Seminar† 3
HSPT-284 Hospitality Industry Sales and Marketing 3
MATH-101 LAS Perspective 7A: College Algebra 3
ECON-101 LAS Perspective 4: Principles of Microeconomics 3
  LAS Foundation 2: First Year Writing 3
  Wellness Education* 0
HSPT-499 Cooperative Education Co-op
Second Year
ACCT-110 Financial Accounting 3
HSPT-281 Service Management in a Global Economy 3
  Program Elective 3
  LAS Perspective 3, 5 6
  LAS General Education Elective 3
STAT-145 LAS Perspective 7B: Introduction to Statistics I 3
  Concentration Course 3
  LAS Electives 6
 HSPT-499 Cooperative Education Co-op
Third Year
HSPT-384 Financial Concepts For Hospitality Managers 3
HSPT-381 Technology in Service Systems 3
  Program Elective 3
  Concentration Courses 6
  LAS Immersion 1, 2 6
HRDE-386 Human Resources Development 3
HSPT-383 Assessing and Improving Service Quality 3
  LAS Elective 3
HSPT-499 Cooperative Education Co-op
Fourth Year
HSPT-481 Leadership Innovation in Service Industries 3
  LAS Immersion 3 3
  Free Electives 6
  LAS Electives 9
HSPT-490 Senior Project (WI) 3
  LAS Perspective 6 3
  Program Elective 3
Total Semester Credit Hours 120

Please see New General Education Curriculum–Liberal Arts and Sciences (LAS) for more information.

(WI) Refers to a writing intensive course within the major.

* Please see Wellness Education Requirement for more information. Students completing bachelor's degrees are required to complete two Wellness courses.
† The First Year Seminar requirement is replaced by an LAS Elective for the 2013-14 academic year.

Concentrations

Students choose one concentration to fit the major to their career interests and goals. Some students may opt to create a customized concentration based upon their career objectives or personal interests.

Food and beverage management

A wide range of knowledge is needed to manage the daily operations of restaurants (from full-service to cafeteria, quick-service, and specialty chain operations); hotel fine dining and catering; clubs; and contract services for business, manufacturing, recreation and sports centers, education, health care, retail stores, government agencies, and food vending.

The food and beverage management concentration prepares students for management positions through lab experience in Henry’s, a full-service, beverage-licensed restaurant. Students learn essential principles and procedures for quality in food production and presentation, sanitation, nutrition, menu planning and merchandising, purchasing, product development, cost control, and service management. In addition, students develop competencies in problem solving and decision making through individual and team-based class projects, computerized exercises, and industry-related activities.

A student chapter of the New York State Restaurant Association fosters the exchange of ideas between professionals working in industry and students. The organization supports professional growth in organizational and social skills, and offers a place for students to network with professionals to make industry contacts. Students in their junior year are encouraged to attend the annual National Restaurant Association show in Chicago.

FOOD-121 Principles of Food Production
FOOD-123 Sanitation and Safety
FOOD-223 Food and Beverage Management
FOOD-224 Serving Alcohol Safely
FOOD-226 Restaurant Operations
FOOD-325 Food Innovation and Development
International food marketing and distribution

This concentration prepares students for industry positions in food marketing, sales, and distribution. In particular, they gain an understanding of a variety of issues, including food service operations and food marketing, food processing and safety distribution, and packaging.

FOOD-123 Sanitation and Safety
FOOD-151 International Food Distribution
FOOD-153 Foods of the World
FOOD-251 Commodity Market Analysis
FOOD-325 Food Innovation and Development
FOOD-454 Food Processing, Quality and Integrity
PACK-301 Packaging Materials
Entertainment and event management

The entertainment and event management concentration extends the hospitality educational experience to the various venues where special events, meetings, and conventions take place such as country clubs, marinas, sports stadiums, and casinos. Designing dynamic events and providing client satisfaction while managing risk and finances are critical skills developed through the curriculum. Students participate in Puttin’ on the RITz, a black-tie dinner event and are often offered opportunities to participate in off-campus special events.

HSPT-244 Meeting and Event Management
HSPT-246 Casino Management
HSPT-248 Project Management for Events
HSPT-345 Venue Management
Choose one of the following:
   HSPT-234    Negotiation and Conflict Resolution
   HSPT-336    International Risk Assessment and Hospitality Law
International hotel and resort management

This concentration prepares students for the management and operation of hotel, resort, leisure, and tourism-related enterprises. Students understand the physical characteristics of specific properties and gain the business expertise to manage and market them. Students evaluate various technologies and service strategies in order to familiarize themselves with the industry’s best practices.

HSPT-131 Hotel Management Operations
HSPT-232 Hospitality Real Estate and Facilities Management
HSPT-325 International Destinations
HSPT-334 International Resort Management
Choose one of the following:
   HSPT-234    Negotiation and Conflict Resolution
   HSPT-336    International Risk Assessment and Hospitality Law

[arrow] Click to view program requirements in the Quarter Calendar

Quarter Curriculum - For Reference Only

Effective fall 2013, RIT will convert its academic calendar from quarters to semesters. The following content has been made available as reference only. Currently matriculated students who began their academic programs in quarters should consult their academic adviser for guidance and course selection.

Program overview

The BS degree in international hospitality and service management prepares students for a wide variety of career choices in food and beverage management, hotel/resort management, travel management, food marketing and distribution, and event management. A career in the hospitality industry has become highly specialized in today’s business world, and RIT graduates are in demand.

The program’s concentrations provide broad-based views of service management, hospitality, travel, and client care through a common core of courses. This approach promotes an understanding of the interrelationships among the food, lodging, travel, and meeting management industries based on the underlying concept of quality service management. This approach allows students to retain the flexibility to switch majors or jobs if their career goals change. These diverse and specialized fields require creative problem solving, technical knowledge, communication skills, and leadership.

RIT's program is among the nation’s leading hospitality and travel management programs, recognized by Forbes, Travel Weekly, Nation’s Restaurant News, and Corporate Travel magazines. Our alumni come from around the United States and from more than 38 countries.

Curriculum

The program’s curriculum is rigorous and challenging as it provides opportunities for students to develop their full potential in a managerial environment. The program is integrated, encompassing a broad base of competencies defined in partnership with faculty, students, and industry. Students take courses that build a strong concept of the industry as a whole by studying accounting, marketing, finance, economics, business management, behavioral sciences, human resource management, service management, nutrition, food preparation, food and beverage service principles, hotel operations, travel, tourism, and other topics.

In addition, some students may opt to create their own unique concentration based upon their interests. A preplanned set of courses must be completed with an adviser.

Cooperative education

The program requires each student to combine 1,200 hours of practical cooperative education experience with classroom theory. In co-op placements, students are introduced to hands-on learning in the service industry. Co-op usually is completed in the summer following the freshman and sophomore years and during any quarter in the junior and senior years, except the final quarter of the senior year, when students are required to be in residence on campus. Co-op is planned, monitored, and evaluated by the student, the co-op counselor, the faculty adviser, and the employing firm.

Semester conversion
Effective fall 2013, RIT will convert its academic calendar from quarters to semesters. Each program and its associated courses have been sent to the New York State Department of Education for approval of the semester plan. For reference, the following charts illustrate the typical course sequence for this program in both quarters and semesters. Students should consult their academic advisers with questions regarding planning and course selection.

International hospitality and service management, BS degree, typical course sequence (quarters)

CourseQtr. Cr. Hrs.
First Year
0619-220 Survey of Service Management 2
0619-221 Basic Computer Applications 2
  Program Concentration 12
  HSM Elective 4
1016-225 Algebra for Management Science 4
  Science Electives with Lab 8
  Liberal Arts* 16
  Wellness Education† 0
1105-051, 052 First-Year Enrichment 2
0621-499 Cooperative Education Co-op
Second Year
0101-301 Financial Accounting 4
0101-302 Managerial Accounting 4
0619-320 Global Standards 4
  Program Concentration 12
1016-319, 320 Data Analysis I, II 10
  HSM Elective 2
  Liberal Arts* 8
0511-211 Principles of Microeconomics 4
0621-499 Cooperative Education Co-op
Third Year
0105-363 Principles of Marketing 4
0619-410 Assessment of Service Quality 4
0619-426 Technology in Service Systems 4
0619-480 Human Resources Management 4
  HSM Electives 8
  Liberal Arts* 4
  General Education 16
  Free Electives 4
0621-499 Cooperative Education Co-op
Fourth Year
0619-470 Leadership Management in Service Culture 4
0619-490 Senior Project 4
  Free Electives 12
  General Education 16
0621-499 Cooperative Education Co-op
Total Quarter Credit Hours
182

* Please see Liberal Arts General Education Requirements for more information.

† Please see Wellness Education Requirement for more information.

International hospitality and service management, BS degree, typical course sequence (semesters), effective fall 2013

CourseSem. Cr. Hrs.
First Year
HSPT-181 Principles of Food Hotel and Tourism Operations 3
  Concentration Courses 6
  LAS Perspective 1, 2 6
  LAS Foundation 1: First-Year Seminar 3
HSPT-284 Hospitality Industry Sales and Marketing 3
MATH-101 LAS Perspective 7A: College Algebra 3
ECON-101 LAS Perspective 4: Principles of Microeconomics 3
ENGL-150 LAS Foundation 2: First-Year Writing 3
  Wellness Education* 0
HSPT-499 Cooperative Education Co-op
Second Year
ACCT-110 Financial Accounting 3
HSPT-281 Service Management in a Global Economy 3
  Program Elective 3
  LAS Perspective 3, 5 6
  LAS General Education Elective 3
STAT-145 LAS Perspective 7B: Introduction to Statistics I 3
  Concentration Course 3
  LAS Electives 6
 HSPT-499 Cooperative Education Co-op
Third Year
HSPT-384 Financial Concepts For Hospitality Managers 3
HSPT-381 Technology in Service Systems 3
  Program Elective 3
  Concentration Courses 6
  LAS Immersion 1, 2 6
HRDE-386 Human Resources Development 3
HSPT-383 Assessing and Improving Service Quality 3
  LAS Elective 3
HSPT-499 Cooperative Education Co-op
Fourth Year
HSPT-481 Leadership Innovation in Service Industries 3
  LAS Immersion 3 3
  Free Electives 6
  LAS Electives 9
HSPT-490 Senior Project (WI) 3
  LAS Perspective 6 3
  Program Elective 3
Total Semester Credit Hours 120

Please see New General Education Curriculum–Liberal Arts and Sciences (LAS) for more information.

(WI) Refers to a writing intensive course within the major.

* Please see Wellness Education Requirement for more information.

Concentrations

Students choose one concentration to fit the program to their career interests and goals.

Food management

It takes a wide range of knowledge to manage the daily operations of restaurants (from full-service to cafeteria, quick-service, and special chain operations); hotel fine dining and catering; clubs; and contract services for business, manufacturing, recreation and sports centers, education, health care, retail stores, government agencies, and food vending.

The food management concentration prepares students for management positions through lab experience in Henry’s, a full-service, beverage-licensed restaurant. Students learn essential principles and procedures for quality in food production and presentation, sanitation, nutrition, menu planning and merchandising, purchasing, product development, cost control, and service management. In addition, students develop competencies in problem solving and decision making through individual and team-based class projects, computerized exercises, and industry-related activities.

A student chapter of the New York State Restaurant Association fosters the exchange of ideas between professionals working in industry and students. The organization supports professional growth in organizational and social skills, and offers a place for students to network with professionals to make industry contacts. Students in their junior year are encouraged to attend the annual National Restaurant Association show in Chicago.

New concentration title
Effective fall 2013, the concentration in food management will be renamed food and beverage management. This change will not affect currently matriculated students.

Food management (quarters)
CourseQtr. Cr. Hrs.
0621-225 Principles of Food Production 4
0621-314 Sanitation and Safety 2
0621-318 Food and Beverage Management 4
0621-331 Restaurant Operations 6
0621-334 Integrated Service Management 4
0621-416 Product Development 4
Total Quarter Credit Hours 24
Food and beverage management (semesters), effective fall 2013
CourseSem. Cr. Hrs.
FOOD-121 Principles of Food Production 3
FOOD-123 Sanitation and Safety 1
FOOD-223 Food and Beverage Management 3
FOOD-224 Serving Alcohol Safely 1
FOOD-226 Resturaunt Operations 4
FOOD-325 Food Innovation and Development 3
Total Semester Credit Hours 15
Food marketing and distribution

This concentration prepares graduates for industry positions in food marketing, sales, and distribution and logistics. Graduates are uniquely qualified for positions in an array of food marketing and distribution industries worldwide. In particular, they understand a variety of issues, including food service operations and food marketing, logistics, distribution, and packaging.

New concentration title
Effective fall 2013, the concentration in food marketing and distribution will be renamed international food marketing and distribution. This change will not affect currently matriculated students.

Food marketing and distribution (quarters)
CourseQtr. Cr. Hrs.
0621-225 Principles of Food Production 4
0621-315 Food Service Marketing 4
0621-410 Food Processing and Quality Assurance 4
0621-532 International Food Distribution Seminar 4
0607-201 Principles of Packaging 4
0621-432 Packaging for Distribution 4
Total Quarter Credit Hours 24
International food marketing and distribution (semesters), effective fall 2013
CourseSem. Cr. Hrs.
FOOD-123 Sanitation and Safety 1
FOOD-151 International Food Distribution 3
FOOD-153 Foods of the World 1
FOOD-251 Commodity Market Analysis 1
FOOD-325 Food Innovation and Development 3
FOOD-454 Food Processing, Quality and Integrity 3
PACK-301 Packaging Materials 3
Total Semester Credit Hours 15
Entertainment and event management

The entertainment and event management concentration extends the hospitality educational experience to the various venues where special events, meetings, and conventions take place such as country clubs, marinas, sports stadiums, and casinos. Designing “wow” events and providing client satisfaction while managing risk and finances are critical skills developed through the curriculum. Students will participate in Puttin’ on the RITz, a black-tie dinner event and be offered opportunities to participate in off-campus special events as available.

New concentration
Effective fall 2013, the new concentration in entertainment and event management will be offered.

Entertainment and event management (semesters), effective fall 2013
CourseSem. Cr. Hrs.
HSPT-244 Meeting and Event Management 3
HSPT-246 Casino Management 3
HSPT-248 Project Management for Events 3
HSPT-345 Venue Management 3
Choose one of the following: 3
   HSPT-234    Negotiation and Conflict Resolution  
   HSPT-336    International Risk Assessment and Hospitatlity Law  
Total Semester Credit Hours 15
Health systems management

Health care is in the process of undergoing dynamic change in our country and in the global community. A successful health care professional is one with a desire to learn and the ability to adapt to change. This concentration prepares students for entry-level positions in the administrative areas of health care. When combined with another concentration that is more clinically based or hospitality oriented, the health systems management concentration can result in a level of expertise valued by health care systems today.

The concentration features a sequence of three survey courses and three specialized courses. The survey courses introduce the health care field while specialty courses explore topics in more depth. These courses are offered online only.

Concentration deactivated
Effective fall 2013, the health systems management concentration will no longer be offered. This change will not affect currently matriculated students.

Health systems management (quarters)
CourseQtr. Cr. Hrs.
0635-310 Survey of Health Care Systems 4
0635-320 Health Care Administration 4
0635-351 Health Care Economics and Finance 4
0635-421 Legal Aspects of Health Care Administration 4
0635-490 Health Care Quality 4
0635-441 Health Planning and Program Development 4
Total Quarter Credit Hours 24
Hotel and resort management

This concentration is focused on preparing students for the management and operation of hotel, resort, leisure, and related enterprises. Students will understand the physical characteristics of specific properties and gain the business expertise to manage and market them.

Industry professionals regularly offer their expertise in all of the program’s courses. Hospitality and service management students, in conjunction with the general manager of a local Rochester hotel, may enroll in a mentorship program sponsored by the Rochester Hotel Association. This allows students to work closely with executive managers on assigned research projects within a hotel.

Hotel and resort management students evaluate various technologies and service strategies in order to familiarize themselves with the industry’s best practices.

New concentration title
Effective fall 2013, the concentration in hotel and resort management will be renamed international hotel and resort management. This change will not affect currently matriculated students.

Hotel and resort management (quarters)
CourseQtr. Cr. Hrs.
0622-200 Hotel Operations 4
0622-210 Hotel Marketing and Sales 4
0622-310 Resort Development and Management 4
0622-315 Facilities and Property Management 4
0622-355 Financial Management for the Hospitality Industry 4
0622-420 Hospitality Law 4
Total Quarter Credit Hours 24
International hotel and resort management (semesters), effective fall 2013
CourseSem. Cr. Hrs.
HSPT- 131 Hotel Management Operations 3
HSPT-232 Hospitality Real Estate and Facilities Management 3
HSPT-325 International Destinations 3
HSPT-334 International Resort Management 3
Choose one of the following: 3
   HSPT-234    Negotiation and Conflict Resolution  
   HSPT-336    International Risk Assessment & Hospitality Law  
Total Semester Credit Hours 15
Human resource management

All organizations share one fundamental concern: how to ensure that their employees are adequately prepared, organized, and managed to support common goals with flexibility.

The human resource management concentration provides students with the tools to recruit the most qualified applicants, help them grow and develop as an organization’s needs change, and keep them satisfied enough to stay on the job in this era of frequent turnover. Students also explore the global and legal issues around employment, both to enhance the work force and to avoid the cost of lawsuits.

All students who will be hiring, supervising, or managing in their future careers will benefit from gaining human resource administration competencies.

Concentration deactivated
Effective fall 2013, the human resource management concentration will no longer be offered. This change will not affect currently matriculated students.

Human resource management (quarters)
CourseQtr. Cr. Hrs.
0626-234 Interviewing Techniques 4
0626-428 Training Design and Delivery 4
0626-390 Benefits and Compensation 4
0621-554 International Human Resource Management 4
0626-434 Advanced Human Resource Administration 4
  Elective (with adviser approval) 4
Total Quarter Credit Hours 24
Hospitality management

Students in this concentration will complete 15 semester hours of pre-approved coursework.

Concentration deactivated
Effective fall 2013, the hospitality management concentration will no longer be offered. This change will not affect currently matriculated students.

Travel and tourism management

The growth of modern travel has created many technical challenges for the movement of individuals and groups in a global corporate environment. With that comes the need to consult highly qualified experts to plan, arrange, and coordinate travel. Today more than ever before, travelers are faced with many alternatives for transportation, accommodations, and other travel services and rely increasingly on the travel professional to guide them wisely and honestly. Travel agencies and corporate travel consultants have an important impact on the hospitality and travel economies, including the food service, lodging and leisure, travel and transportation, and meetings and technology industries.

Travel management combines a study of specialized courses in travel management with a sound general education that includes courses in accounting, management, marketing, and business law. The concentration is structured to provide students with a balance of hands-on experience and management theory. This is necessary to further their understanding of why the travel industry operates as it does in its business environment. Students are also versed in the communications technologies that allow them to conduct research via the Internet. This career orientation provides students with a balance of theoretical classroom instruction and experiential opportunities furnished by cooperative education.

Course work prepares students for careers in corporate travel, consulting, and professional meeting management. Employment opportunities are excellent with hotels, resorts, retail travel agencies, major corporations, and other businesses.

Concentration deactivated
Effective fall 2013, the travel and tourism management concentration will no longer be offered. This change will not affect currently matriculated students.

Travel and tourism management (quarters)
CourseQtr. Cr. Hrs.
0623-206 Distribution Systems 4
0623-375 Travel Destinations 4
0623-410 Meeting and Exposition Management 4
0623-418 Corporate Travel Marketing and Planning 4
0623-438 Tourism Planning and Development 4
0622-420 Hospitality Law 4
Total Quarter Credit Hours 24